Sunday, February 2, 2014

Hard Decisions

Like who to love
What is right
Which bubble to fill
Restraint to "Like"

Two things should come easily:
Not which path to choose but when to take it

And what tastes good.

A Blog of where cooking leads me
and how I got there. 

First Stop: Coque Au Vin
An Interpretation

  • 3 Breasts of Chicken, punctured to let permeate
  • 1 medium Onion, coarsely chopped
  • 1 Large Carrot, Halved and slivered
  • 1 tbsp diced garlic
  • 1 tbsp Olive Oil
  • 1 Cup water or Vegetable Stock (salt to bolster water, if such is the case)
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • Cracked Black Pepper
  • 1 tbsp Tomato Paste
  • 1 Cup sliced Mushrooms of your choosing
  • 1 Cup inexpensive Red Wine
  • Mixed Greens or my favorite, steamed Kale, alongside good crusty bread to serve.

Sautee Onions, Garlic, Olive Oil, Tomato paste, and Herbs together over medium-low heat until onions begin to turn translucent. Add Chicken breast, moving sauteed vegetable atop them. Add water (stock), salt, carrots, pepper, and Mushrooms and let simmer over medium heat for 5 minutes or so. Add Wine and Bake in oven (right, put it all in a casserole or my preference: cast Iron) for 1 hour or so at 350.
Serve with that good bread, those simple greens, and perhaps a dollop of Chevre? Peut-Etre?

Discovery? Food cooks slowly like decisions to begin anew, to take paths left, I thought, behind me.

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